Macaroni and the like food product.



MARIE LOUISE BOUCHET,

or Rosanna, new JERSEY.

MACARONI AND THE LIKE FOOD PRODUCT.

No Drawing.

To all whom it may concern:

Be it known that I, MARIE LOUISE Bou- CHET, a citizen of the United States of America, residing at Roselle, in the county of Union, State of New Jersey, have invented a new and useful Macaroni and the like Food Product; and I do hereby declare the following to be a full, clear, and exact description of the same.

The object of this invention is to produce macaroni or like food product of high nutfriltious value and which is extremely health- In the manufacture of the new macaroni, the operator first takes wheat in the form as gathered from the plant, and without removing the bran, carefully cleans the wheat by any suitable means.

As soon as possible after wheat should be crushed or ground cleaning, the to a farina-like state,one in which the bran and also the gluten parts are converted into a homogeneous whole, and, as hereinabove stated, ground so fine that all of the natural salts are easily soluble from the bran and are easily absorbed in the human alimentary canal.

Immediately the milling is completed, I add water (near to the boiling point) and also salt, or salted water, and this mixing is continued for from twenty minutes to onehalf an hour. In practice,the proportion of Copies of this patent may be obtained for five cents each, by addressing the Specification of Letters Patent.

' Patented Apr. 8, 1919.

Application filed August 2, 1913. Serial No. 782,712.

water to that of salt has been from fifty to one hundred parts of water to one part of salt. The salt apparently releases the ash and. the fat contained in the bran.

The product is of a golden brown color, and has greater strength and durability than the usual macaroni. It is cheap to manufacture, highly nutritious, and apparently more healthful, in View of the belief, now expressed by many eminent physicians and food specialists, that whole wheat, meaning all parts thereof, is more beneficial and more easilydigested than the ordinary white flour resulting from grinding only a portion of the wheat.

What I claim is:

The process of preparing a whole-wheat macaroni consisting in mixing water and salt with finely ground whole wheat-the proportions being from one part of salt to fifty 'parts of water to one part of salt to one hundred parts of water-kneading the aforesaid mixture for not less than three quarters of an hour, forming the dough into tubular bodies, and slowly drying the tubular bodies.

In testimony whereof, have signed my name to this specification 1n the presence oftwo subscribing witnesses.

MARIE LOUISE BOUCHET. Witnesses:

MARY E. MoDnvrr'r, JOHN M. WALSH.

Commissioner of Patents,

Washington, D. G." 

